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W.W. Jacobs - "The Nest Egg"

Manuel Eduardo De Gorostiza - "Contigo Pan y Cebolla"

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Barnes & Noble (BKS) Names William J. Lynch, Jr. President of Barnes & Noble.com
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Barnes & Noble, Inc. (NYSE: BKS) announced that it has named William J. Lynch, Jr. as President of its online business, Barnes & Noble.com, effective February 2, 2009. Mr. Lynch joins Barnes & Noble from HSNi, where he was Executive Vice President of

The International Jewish Cook Book by Florence Kreisler Greenbaum

F >> Florence Kreisler Greenbaum >> The International Jewish Cook Book





PEANUT AND RICE CROQUETTES

To one cup of freshly cooked rice allow one cup of peanut butter, four
tablespoons of minced celery, one teaspoon of grated onion, one
tablespoon of canned tomatoes, and salt and pepper to taste. Mix well;
add the white of one egg, reserving the yolk for coating the croquettes.
Shape into croquettes and let stand in a cold place for an hour, then
coat with the egg yolk mixed with one tablespoon of water and roll in
stale bread crumb dust until well covered. Fry in any hot oil or butter
substitute.


RICE CROQUETTES, No. 1

Separate the white and yolk of one egg and reserve about half the yolk
for coating the croquette. Beat the rest with the white. Mix with two
cups of boiled or steamed rice and one-half teaspoon of salt, form into
oblong croquettes or small balls. Mix the reserved part of the egg yolk
with a tablespoon of cold water. Dip croquettes in this and then roll in
fine bread crumbs. Repeat until well-coated, then fry brown in deep
oil.


RICE CROQUETTES, No. 2

Put on with cold water one cup of rice, and let boil until tender.
Drain, and mix with the rice, one tablespoon of butter, yolks of three
eggs, and pinch of salt. About one tablespoon of flour may be added to
hold the croquettes together. Beat the whites of the three eggs to a
stiff froth, reserving some of the beaten white for egging croquettes,
mix this in last, shape into croquettes and fry in hot oil or butter
substitute. Place on platter and serve with a lump of jelly on each
croquette.


CALF'S BRAINS (SOUR)

Lay the brains in ice-water and then skin. They will skin easily by
taking them up in your hands and patting them, this will help to loosen
all the skin and clotted blood that adheres to them. Lay in cold salted
water for an hour at least, then put on to boil in half vinegar and half
water (a crust of rye bread improves the flavor of the sauce). Add one
onion, cut up fine, ten whole peppers, one bay leaf, one or two cloves
and a little salt, boil altogether about fifteen minutes. Serve on a
platter and decorate with parsley. Eat cold.


CALF'S BRAINS FRIED

Clean as described in calf's brains cooked sour; wipe dry, roll in
rolled cracker flour, season with salt and pepper and fry as you would
cutlets.


BRAINS (SWEET AND SOUR)

Clean as described above. Lay in ice-cold salted water for an hour. Cut
up an onion, a few slices of celery root, a few whole peppers, a little
salt and a crust of rye bread. Lay the brains upon this bed of herbs and
barely cover with vinegar and water. Boil about fifteen minutes, then
lift out the brains, with a perforated skimmer, and lay upon a platter
to cool. Take a "lebkuchen," some brown sugar, a tablespoon of molasses,
one-half teaspoon of cinnamon, a few seedless raisins and a few pounded
almonds. Moisten this with vinegar and add the boiling sauce. Boil the
sauce ten minutes longer and pour scalding over the brains. Eat cold and
decorate with slices of lemon.


DEVILED BRAINS

Put one tablespoon of fat in skillet, and when hot add two tablespoons
of flour, rub until smooth, and brown lightly, then add one-half can of
tomatoes, season with salt, pepper, finely-chopped parsley, and a dash
of cayenne pepper, and the brains which have previously been cleaned,
scalded with boiling water, and cut in small pieces. Cook a few minutes,
and then fill the shells with the mixture. Over each shell sprinkle
bread crumbs, and a little chicken-fat. Put shells in pan and brown
nicely. Serve with green peas.


BRAINS WITH EGG SAUCE

Wash brains well, skin, boil fifteen minutes in salt water; slice in
stew-pan some onions, salt, pepper, ginger and a cup of stock. Put in
the brains with a little marjoram; let it cook gently for one-half hour.
Mix yolks of two eggs, juice of a lemon, a teaspoon of flour, a little
chopped parsley; when it is rubbed smooth, stir it into saucepan; stir
well to prevent curdling.


JELLIED CHICKEN

Boil a chicken in as little water as possible until the meat falls from
the bones, chop rather fine and season with pepper and salt. Put into a
mold a layer of the chopped meat and then a layer of hard-boiled eggs,
cut in slices. Fill the mold with alternate layers of meat and eggs
until nearly full. Boil down the liquor left in the kettle until half
the quantity. While warm, add one-quarter of a cup aspic, pour into the
mold over the meat. Set in a cool place overnight to jelly.


PRESSED CHICKEN

Boil one or more chickens just as you would for fricassee, using as
little water as possible. When tender remove all the meat from the bone
and take off all the skin. Chop as fine as possible in a chopping bowl
(it ought to be chopped as fine as powder). Add all the liquor the
chicken was boiled in, which ought to be very little and well seasoned.
Press it into the shape of a brick between two platters, and put a heavy
weight over it so as to press hard. Set away to cool in ice-chest and
garnish nicely with parsley and slices of lemon before sending to the
table. It should be placed whole upon the table, and sliced as served.
Serve pickles and olives with it. Veal may be pressed in the same way,
some use half veal and half chicken, which is equally nice.


HOME-MADE CHICKEN TAMALES

Boil till tender one large chicken. Have two quarts of stock left when
chicken is done. Remove chicken and cut into medium-sized pieces. Into
the stock pour gradually one cup of corn meal or farina, stirring until
it thickens. If not the proper consistency, add a little more meal.
Season with one tablespoon of chili sauce, three tablespoons of tomato
catsup, salt, one teaspoon of Spanish pepper sauce. Simmer gently thirty
minutes, then add chicken. Serve in ramekins.


CHICKEN FRICASSEE, WITH NOODLES

Prepare a rich "Chicken Fricassee" (recipe for which you will find among
poultry recipes), but have a little more gravy than usual. Boil some
noodles or macaroni in salted water, drain, let cold water run through
them, shake them well and boil up once with chicken. Serve together on a
large platter.


SWEETBREAD GLACE, SAUCE JARDINIERE WITH SPAGHETTI

Put on some poultry drippings to heat in a saucepan, cut up an onion,
shredded very fine and then put in the sweetbreads, which have been
picked over carefully and lain in salt water an hour before boiling.
Salt and pepper the sweetbreads before putting in the kettle, slice two
tomatoes on top and cover up tight and set on the back of stove to
simmer slowly. Turn once in a while and add a little soup stock. Boil
one-half cup of string beans, half a can of canned peas, one-half cup of
currants, cut up extremely fine, with a tablespoon of drippings, a
little salt and ground ginger. When the vegetables are tender, add to
the simmering sweetbreads. Thicken the sauce with a teaspoon of flour.
Have the sauce boiled down quite thick. Boil the spaghetti in salted
water until tender. Serve with the sweetbreads.


CHICKEN A LA SWEETBREAD

Take the breast of chicken that has been fricasseed, cut up into small
pieces, and add mushrooms. Make brown sauce. Serve in pate shells.


SWEETBREADS

Wash the sweetbreads very carefully and remove all bits of skin and
fatty matter. Cover with cold water, salt and boil for fifteen minutes.
Then remove from the boiling water and cover with cold water. Sprinkle
with salt and pepper, roll in beaten egg and bread crumbs, and fry a
nice brown in hot fat.


SWEETBREAD SAUTE WITH MUSHROOMS

Clean sweetbread, boil until tender, and cut in small pieces. Take one
tablespoon of fat, blend in one tablespoon of flour; add half the
liquor of a can of mushrooms and enough soup stock to make the necessary
amount of gravy; add a little catsup, mushroom catsup, and a few drops
of kitchen bouquet, a clove of garlic, and a small onion; salt and
pepper to taste. Cook this about an hour, and then remove garlic and
onion. Add sweetbreads, mushrooms, and two hard-boiled eggs chopped very
fine.


VEAL SWEETBREADS (FRIED)

Wash and lay your sweetbreads in slightly salted cold water for an hour;
Pull off carefully all the outer skin, wipe dry and sprinkle with salt
and pepper. Heat some goose-fat in a spider, lay in the sweetbreads and
fry slowly on the back of the stove, turning frequently until they are a
nice brown.


CALF'S FEET, PRUNES AND CHESTNUTS

Two calf's feet, sawed into joints, seasoned with pepper and salt a day
before using. Place in an iron pot, one-half pound Italian chestnuts
that have been scalded and skinned, then the calf's feet, one-eighth
pound of raisins, one pound of fine prunes, one small onion, one small
head of celery root, two olives cut in small pieces, one-eighth teaspoon
of paprika, one cup of soup stock. Stew slowly for five hours, and add
one hour before serving, while boiling, a wine glass claret and a wine
glass sherry. Do not stir.


CALF'S FEET, SCHARF

Take calf's feet, saw into joints; put on to boil within cold water and
boil slowly until the gristle loosens from the bones. Season with salt,
pepper; and a clove or two of garlic. Serve hot or cold to taste.


CALF'S FOOT JELLY, No. 1

After carefully washing one calf's foot, split and put it on with one
quart water. Boil from four to five hours. Strain and let stand
overnight. Put on stove next day and when it begins to boil add the
stiff-beaten whites of two eggs; boil till clear, then strain through
cheesecloth. Add sherry and sugar to taste. Let it become firm before
serving.


SULZE VON KALBSFUESSEN (CALF'S FOOT JELLY), No. 2

Take one calf's head and four calf's feet, and clean carefully. Let them
lay in cold water for half an hour. Set on to boil with four quarts of
water. Add two or three small onions, a few cloves, salt, one teaspoon
of whole peppers, two or three bay leaves, juice of a large lemon
(extract the seeds), one cup of white wine and a little white wine
vinegar (just enough to give a tart taste). Let this boil slowly for
five or six hours (it must boil until it is reduced one-half). Then
strain, through a fine hair sieve and let it stand ten or twelve hours.
Remove the meat from the bones and when cold cut into fine pieces. Add
also the boiled brains (which must be taken up carefully to avoid
falling to pieces). Skim off every particle of fat from the jelly and
melt slowly. Add one teaspoon of sugar and the whipped whites of three
eggs, and boil very fast for about fifteen minutes, skimming well.
Taste, and if not tart enough, add a dash of vinegar. Strain through a
flannel bag, do not squeeze or shake it until the jelly ceases to run
freely. Remove the bowl and put another under, into which you may press
out what remains in the bag (this will not be as clear, but tastes quite
as good). Wet your mould, put in the jelly and set in a cool place. In
order to have a variety, wet another mould and put in the bits of meat,
cut up, and the brains and, lastly, the jelly; set this on ice. It must
be thick, so that you can cut it into slices to serve.


ASPIC (SULZ)

Set on to boil two calf's feet, chopped up, one pound of beef and one
calf's head with one quart water and one cup of white wine. Add one
celery root, three small onions, a bunch of parsley, one dozen whole
peppercorns, half a dozen cloves, two bay leaves and a teaspoon of fine
salt. Boil steadily for eight hours and then pour through a fine hair
sieve. When cold remove every particle of fat and set on to boil again,
skimming until clear. Then break two eggs, shells and all, into a deep
bowl, beat them up with one cup of vinegar, pour some of the soup stock
into this and set all back on the stove to boil up once, stirring all
the while. Then remove from the fire and pour through a jelly-bag as you
would jelly. Pour into jelly-glasses or one large mould. Set on ice.


GANSLEBER IN SULZ (GOOSE-LIVER ASPIC)

Fry a large goose liver in goose-fat. Season with salt, pepper, a few
whole cloves and a very little onion. Cut it up in slices and mix with
the sulz and the whites of hard-boiled eggs.


GANSLEBER PUREE IN SULZ

After the liver is fried, rub it through a sieve or colander and mix
with sulz.


GOOSE LIVER

If very large cut in half, dry well on a clean cloth, after having lain
in salted water for an hour. Season with fine salt and pepper, fry in
very hot goose-fat and add a few cloves. While frying cut up a little
onion very fine and add. Then cover closely and smother in this way
until you wish to serve. Dredge the liver with flour before frying and
turn occasionally. Serve with a slice of lemon on each piece of liver.


GOOSE LIVER WITH GLACED CHESTNUTS

Prepare as above and garnish with chestnuts which have been prepared
thus: Scald until perfectly white, heat some goose-fat, add nuts, a
little sugar and glaze a light brown.


GOOSE LIVER WITH MUSHROOM SAUCE

Take a large white goose liver, lay in salt water for an hour (this rule
applies to all kinds of liver), wipe dry, salt, pepper and dredge with
flour. Fry in hot goose-fat. Cut up a piece of onion, add a few cloves,
a few slices of celery, cut very fine, whole peppers, one bay leaf, and
some mushrooms. Cover closely and stew a few minutes. Add lemon juice to
sauce.


SPANISH LIVER

Boil in salt water one-half pound calf's liver. Drain and cut into small
cubes. Chop one onion, one tablespoon parsley, some mint; add two
cloves, a little cinnamon, a little tabasco sauce, one tablespoon olive
oil, and one cup of soup stock. Add one cup of bread crumbs which have
been soaked in hot water and then drained. Mix all with the liver and
bring to a boil. Serve with Spanish rice.


STEWED MILT

Clean the milt thoroughly and boil with your soup meat. Set to boil with
cold water and let it boil about two hours. Then take it out and cut
into finger lengths and prepare the following sauce: Heat one tablespoon
of drippings in a spider. When hot cut up a clove of garlic very fine
and brown slightly in the fat. Add a tablespoon of flour, stirring
briskly, pepper and salt to taste and thin with soup stock, then the
pieces of milt and let it simmer slowly. If the sauce is too thick add
more water or soup stock. Some add a few caraway seeds instead of the
garlic, which is a matter of taste.


GEFILLTE MILZ (MILT)

Clean the milt by taking off the thin outer skin and every particle of
fat that adheres to it. Lay it on a clean board, make an incision with
a knife through the centre of the milt, taking care not to cut through
the lower skin, and scrape with the edge of a spoon, taking out all the
flesh you can without tearing the milt and put it into a bowl until
wanted. In the meantime dry the bread, which you have previously soaked
in water, in a spider in which you have heated some suet or goose oil,
and cut up part of an onion in it very fine. When the bread is
thoroughly dried, add it to the flesh scraped from the milt. Also two
eggs, one-half teaspoon of salt, pepper, nutmeg and a very little thyme
(leave out the latter if you object to the flavor), and add a speck of
ground ginger instead. Now work all thoroughly with your hands and fill
in the milt. The way to do this is to fill it lengthwise all through the
centre and sew it up; when done prick it with a fork in several places
to prevent its bursting while boiling. You can parboil it after it is
filled in the soup you are to have for dinner, then take it up carefully
and brown slightly in a spider of heated fat; or form the mixture into a
huge ball and bake it in the oven with flakes of fat put here and there,
basting often. Bake until a hard crust is formed over it.


CALF'S LIVER SMOTHERED IN ONIONS

Heat some goose fat in a stew-pan with a close-fitting lid. Cut up an
onion in it and when the onion is of a light yellow color, place in the
liver which you have previously sprinkled with fine salt and dredged
with flour. Add a bay leaf, five cloves and two peppercorns. Cover up
tight and stew the liver, turning it occasionally and when required
adding a little hot water.


CHICKEN LIVERS

Slice three or four livers from chicken or other fowl and dredge well
with flour. Fry one minced onion in one tablespoon of fat until light
brown. Put in the liver and shake the pan over the fire to sear all
sides. Add one-half teaspoon of salt, one-eighth teaspoon of paprika and
one-half cup of strong soup stock. Allow it to boil up once. Add one
tablespoon claret or sherry and serve immediately on toast.


KISCHKES--RUSSIAN STYLE

Buy beef casings of butcher. Make a filling of fat, flour (using
one-third cup fat to one cup flour) and chopped onions. Season well with
salt and pepper, cut them in short lengths, fasten one end, stuff and
then fasten the open end. If they are not already cleaned the surface
exposed after filling the casing is scraped until cleaned after having
been plunged into boiling water. Slice two large onions in a
roasting-pan, and roast the kischkes slowly until well done and well
browned. Baste frequently with liquid in the pan.


KISCHKES

Prepare as above. If the large casings are used they need not be cut in
shorter lengths. Boil for three hours in plenty of water and when done,
put in frying-pan with one tablespoon of fat, cover and let brown
nicely. Serve hot.


HASHED CALF'S LUNG AND HEART

Lay the lung and heart in water for half an hour and then put on to boil
in a soup kettle with your soap meat intended for dinner. When soft,
remove from the soup and chop up quite fine. Heat one tablespoon of
goose fat in a spider; chop up an onion very fine and add to the heated
fat. When yellow, add the hashed lung and heart, salt, pepper, soup
stock and thicken with flour. You may prepare this sweet and sour by
adding a little vinegar and brown sugar, one-half teaspoon of cinnamon
and one tablespoon of molasses; boil slowly; keep covered until ready to
serve.


TRIPE A LA CREOLE

Boil tripe with onion, parsley, celery, and seasoning; cut in small
pieces, then boil up in the following sauce: Take one tablespoon of fat,
brown it with two tablespoons of flour; then add one can of boiled and
strained tomatoes, one can of mushrooms, salt and pepper to taste. Serve
in ramekins.


TRIPE, FAMILY STYLE

Scald and scrape two pounds tripe and cut into inch squares. Take big
kitchen spoon of drippings and put in four large onions quartered and
three small cloves of garlic cut up very fine. Let steam, but not brown.
When onions begin to cook, put in tripe and steam half an hour. Then
cover tripe with water and let cook slowly three hours. Boil a few
potatoes and cut in dice shapes and add to it. Half an hour before
serving, add the following, after taking off as much fat from the tripe
as possible: Three tablespoons of flour thinned with little water; add
catsup, paprika, ginger, and one teaspoon of salt. It should all be
quite thick, like paste, when cooked.


BOILED TONGUE, (SWEET AND SOUR)

Lay the fresh tongue in cold water for a couple of hours and then put it
on to boil in enough water to barely cover it, adding salt. Boil until
tender. To ascertain when tender run a fork through the thickest part. A
good rule is to boil it, closely covered, from three to four hours
steadily. Pare off the thick skin which covers the tongue, cut into even
slices, sprinkle a little fine salt over each piece and then prepare the
following sauce: Put one tablespoon of drippings in a kettle or spider
(goose fat is very good). Cut up an onion in it, add a tablespoon of
flour and stir, adding gradually about a pint of the liquor in which the
tongue was boiled. Cut up a lemon in slices, remove the seeds, and add
two dozen raisins, a few pounded almonds, a stick of cinnamon and a few
cloves. Sweeten with four tablespoons of brown sugar in which you have
put one-half teaspoon of ground cinnamon, one tablespoon of molasses and
two tablespoons of vinegar. Let this boil, lay in the slices of tongue
and boil up for a few minutes.


FILLED TONGUE

Take a pickled tongue, cut it open; chop or grind some corned beef; add
one egg; brown a little onion, and add some soaked bread; fill tongue
with it, and sew it up and boil until done.


SMOKED TONGUE

Put on to boil in a large kettle, fill with cold water, enough to
completely cover the tongue; keep adding hot water as it boils down so
as to keep it covered with water until done. Keep covered with a lid
while boiling and put a heavy weight on the top of the lid so as not to
let the steam escape. (If you have an old flat iron use it as a weight.)
It should boil very slowly and steadily for four hours. When tongue is
cooked set it outdoors to cool in the liquor in which it was boiled. If
the tongue is very dry, soak overnight before boiling. In serving slice
very thin and garnish with parsley.


SMOTHERED TONGUE

Scald tongue, and then skin. Season well with salt and pepper and slice
an onion over it. Let it stand overnight. Put some drippings in a
covered iron pot, and then the tongue, with whatever juice the seasoning
drew. Cover closely and let it cook slowly until tender--about three
hours.


PICKLED BEEF TONGUE

Select a large, fresh beef tongue. Soak in cold water one-half hour.
Crush a piece of saltpetre, size of walnut, one teacup of salt, one
teaspoon of pepper, three small cloves of garlic cut fine; mix
seasoning. Drain water off tongue. With a pointed knife prick tongue;
rub in seasoning. Put tongue in crock; add the balance of salt, etc.;
cover with plate and weight. Allow to stand from four to five days.
Without washing off the seasoning, boil in fresh water until tender.




*MEATS*


The majority of the cuts of meat which are kosher are those which
require long, slow cooking. These cuts of meat are the most nutritious
ones and by long, slow cooking can be made as acceptable as the more
expensive cuts of meat; they are best boiled or braised.

In order to shut in the juices the meat should at first be subjected to
a high degree of heat for a short time. A crust or case will then be
formed on the outside, after which the heat should be lowered and the
cooking proceed slowly.

This rule holds good for baking, where the oven must be very hot for the
first few minutes only; for boiling, where the water must be boiling and
covered for a time, and then placed where it will simmer only; for
broiling, where the meat must be placed close to the red-hot coals or
under the broiler flame of the gas stove at first, then held farther
away.

Do not pierce the meat with a fork while cooking, as it makes an outlet
for the juices. If necessary, to turn it, use two spoons.


PAN ROAST BEEF

Take a piece of cross-rib or shoulder, about two and one-half to three
pounds, put in a small frying-pan with very little fat; have the pan
very hot, let the meat brown on all sides, turning it continually until
all sides are done, which will require thirty minutes altogether. Lift
the meat out of pan to a hot platter, brown some onions, serve these
with the meat.


AN EASY POT ROAST

Take four pounds of brisket, season with salt, pepper and ginger, add
three tablespoons of tomatoes and an onion cut up. Cover with water in
an iron pot and a close-fitting cover, put in oven and bake from three
to four hours.


POT ROAST. BRAISED BEEF

Heat some fat or goose fat in a deep iron pot, cut half an onion very
fine and when it is slightly browned put in the meat. Cover up closely
and let the meat brown on all sides. Salt to taste, add a scant half
teaspoon of paprika, half a cup of hot water and simmer an hour longer,
keeping covered closely all the time. Add one-half a sweet green pepper
(seeds removed), one small carrot cut in slices, two tablespoons of
tomatoes and two onions sliced.

Two and a half pounds of brisket shoulder or any other meat suitable for
pot roasting will require three hours slow cooking. Shoulder of lamb may
also be cooked in this style.

When the meat is tender, remove to a warm platter, strain the gravy,
rubbing the thick part through the sieve and after removing any fat
serve in a sauce boat.

If any meat is left over it can be sliced and warmed over in the gravy,
but the gravy must be warmed first and the meat cook for a short time
only as it is already done enough and too much cooking will render it
tasteless.


BRISKET OF BEEF (BRUSTDECKEL)

If the brisket has been used for soup, take it out of the soup when it
is tender and prepare it with a horseradish sauce, garlic sauce or onion
sauce. (See "Sauces for Meats".)


BRISKET OF BEEF WITH SAUERKRAUT

Take about three pounds of fat, young beef (you may make soup stock of
it first), then take out the bones, salt it well and lay it in the
bottom of a kettle, put a quart of sauerkraut on top of it and let it
boil slowly until tender. Add vinegar if necessary, thicken with a
grated raw potato and add a little brown sugar. Some like a few caraway
seeds added.


SAUERBRATEN

Take a piece of cross-rib or middle cut of chuck about three pounds, and
put it in a deep earthen jar and pour enough boiling vinegar over it to
cover; you may take one-third water. Add to the vinegar when boiling
four bay leaves, some whole peppercorns, cloves and whole mace. Pour
this over the meat and turn it daily. In summer three days is the
longest time allowed for the meat to remain in this pickle; but in
winter eight days is not too long. When ready to boil, heat one
tablespoon drippings in a stew-pan. Cut up one or two onions in it; stew
until tender and then put in the beef, salting it on both sides before
stewing. Stew closely covered and if not acid enough add some of the
brine in which it was pickled. Stew about three hours and thicken the
gravy with flour.